Vegetable Crepes

Filling:
2 Tbsp vegetable oil
1 leek, shredded
1/2 tsp chili powder
1/2 tsp ground cumin
1 3/4 oz snow peas
3 1/2 oz mushrooms
1 red bell pepper sliced
1/3 c chashew nuts chopped

Sauce:
2 Tbsp margarine
3 Tbsp flour
2/3 c vegetable stock
2/3 c milk
1 tsp Dijon mustard
3/4 c shredded cheese
2 Tbsp chopped cilantro

Heat oil in skillet and saute the leek for 2-3 minutes. Add the rest of the filling ingredients and cook for 5 minutes, stirring. Spoon filling into each crepe and roll up. Place in dish for baking.

To make the sauce melt the margarine in a pan, once melted add the flour. Stir until well mixed remove from heat. Add in the vegetable stock and milk. Mix well, return to heat. Bring to a boil, stirring until thick. Add the mustard, half the cheese and cilantro. Cook for one minute.

Top filled crepes with sauce and rest of cheese. Place under pre heated broiler for 3-5 minutes.
Serve and enjoy.

Recipe from:"What's Cooking, Vegetarian" by Jenny Stacey.

Tips: More spices can be added for additional flavor. Caution that above for sauce makes a lot, should cut sauce ingredients in half.